Brioche Bread with Vanilla Cream & Caramel
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In this recipe, we are showing you how to make a tasty french brioche bread stuffed with vanilla cream and vanilla caramel!
This recipe has a rather special story. It dates from the time when Ludivine worked in 2 Michelin star restaurant Le Relais Bernard Loiseau in France. Over the years, this French brioche recipe has been improved many times in order to obtain this rich and fluffy final version.
Brioche dough has a reputation for being relatively sticky and difficult to knead by hand. Therefore, for homogeneous and 100% successful kneading, we recommend that you use a stand mixer.
For more information, check out our detailed article “The Best KitchenAid Mixers & Blenders”
This soft, creamy, and buttery brioche recipe is absolutely incredible, and we can’t wait for you to try it!
Bon appétit!
Difficulty: 
Prep time: 40 mins / Cook time: 35 mins / Servings: 8 brioches
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Brioche Bread
1.75 oz (50ml) - Milk
1 tsp (3.5g) - Dry yeast
1.75 oz (50g) - Heavy cream
2 tsp (8g) - Vanilla extract
1 tsp (5ml) - Rum
1.75 oz (50g) - Xylitol
2.5 oz (75g) - Eggs
8.8 oz (250g) - Flour
¾ tsp (5g) - Sea salt
1.75 oz (50g) - Butter
Diplomate Vanilla Cream
0.42 oz (12ml) - Water
¾ tsp (2g) - Gelatin powder
2 - Egg yolks
1 tsp (4g) - Corn starch
1 tsp (4g) - Flour
0.8 oz (25g) - Xylitol
5.6 oz (160ml) - Milk
1 tsp (4g) - Vanilla extract
¼ tsp (0.6g) - Vanilla powder
1.75 oz (50g) - Heavy cream
Vanilla Caramel
2.8 oz (80g) - Heavy cream
1 tsp (4g) - Vanilla extract
¼ tsp (0.6g) - Vanilla powder
2.1 oz (60ml) - Milk
2.1 oz (60g) - Sugar
2.1 oz (60ml) - Corn syrup
1.75 oz (50g) - Butter
1 pinch - Sea salt flakes
Almond Streusel
0.7 oz (20g) - Butter
0.7 oz (20g) - Coconut sugar
0.7 oz (20g) - Flour
0.8 oz (25g) - Almond flour
1 pinch - Sea salt flakes
Egg wash
1 - Egg yolk
1 tbsp (15ml) - Milk
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Brioche Bread
1 - Pour the milk into a small ramekin and microwave it for about 20 seconds. Then, add the dry yeast, stir until homogeneous, and set aside.
2 - To a stand mixer bowl, add the heavy cream, vanilla extract, rum, xylitol, yeast mixture, eggs, flour, and sea salt. Then, knead for 5 minutes the hook attachment and until a dough forms.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
3 - Next, slowly incorporate the room temperature butter and knead on medium speed for another 10 minutes.
4 - Grease a clean bowl with a neutral oil (here we used grapeseed oil) and transfer the kneaded dough into it. Cover the bowl with food wrap and place it in the refrigerator overnight.
Tip: Help the planet by choosing biodegradable food wrap instead of plastic! 😊
The next day...
5 - Transfer the chilled dough over a floured surface and divide it into 8 equal portions using a bench knife. Each bowl of dough should weigh around 2.4 oz (68g).
Tip: You can find our recommended bench knives here: metal/plastic/wood. We also love to work our doughs on this reversible cutting board with integrated hand grips and the practicality of this elegant dual-platform digital scale from KitchenAid.
6 - Gently roll each ball into a tight neat one using your hands.
7 - Grease a muffin pan generously with baking spray and place the brioche balls in it.
8 - Cover it all with a towel and let the brioches proof for 3 hours.
Diplomate Vanilla Cream
1 - Mix the gelatin powder into the water and set it aside to bloom.
2 - Add the egg yolks, corn starch, flour, and xylitol to a mixing bowl and whisk until smooth and well combined.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
3 - Add the milk, vanilla extract, and vanilla powder to a saucepan (or like us a saucier pan) and bring it to a boil. Then, pour half of the hot milk over the egg mixture, whisk vigorously until homogeneous, and transfer everything back into the saucepan.
Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".
4 - Next, place the saucepan over medium heat and cook until the custard comes to a boil. Make sure to whisk continuously using a silicone whisk to prevent the custard from sticking to the bottom of the saucepan.
5 - Finally, microwave the gelatin for about 10 seconds (or until fully melted) and whisk it in the cream until well combined. Transfer the cream to a food container and refrigerate it for 90 minutes.
Vanilla Caramel
1 - Mix the heavy cream, vanilla extract, and vanilla powder together and set aside.
2 - Add the milk, sugar, and corn syrup to a saucepan and place it over medium heat. While continuously whisking with a silicone whisk, cook until the mixture has thickened and turned into light brown color.
Tip: This cooking method should take about 8 to 10 minutes.
3 - Next, pour half of the heavy cream, whisk until homogeneous and add the rest of the heavy cream. Bring the caramel to a boil, and cook for another 2 minutes while continuously whisking.
4 - Turn off the heat and whisk in the butter. Once thoroughly combined, mix in the sea salt flakes.
5 - Transfer the caramel to a food container and let it cool at room temperature.
Almon Streusel
1 - Combine all the ingredients into a large mixing bowl, and gently mix with your hand to form a crumble-like consistency.
Egg Wash
1 - Preheat the oven to 330℉ (165℃).
2 - Whisk one egg yolk together with a tablespoon of milk until fully incorporated.
3 - Using a pastry brush (boar/silicone), brush the egg wash over the top of the brioches.
4 - Sprinkle a generous amount of streusel on top of each brioche and transfer them to your preheated oven. Bake them for about 20 minutes.
5 - Once baked, allow them to cool slightly in the pan before transferring them to a cooling rack to cool completely.
Finishing the Brioche
1 - Using a small open star pastry tip, dig a hole from the top of each brioche.
2 - Transfer the chilled vanilla cream into a clean bowl and whisk vigorously until smooth.
3 - Whip the 1.75 oz (50g) of heavy cream until soft peaks with an electric whisk.
Tip: We recommend this 7-speed hand mixer from KitchenAid for its quality and elegant design.
4 - Transfer the whipped cream to the vanilla cream and gently fold them together with a silicone spatula until well combined.
5 - Transfer the diplomate vanilla cream and vanilla caramel to 2 piping bags and fill each brioche with the vanilla cream first and then the caramel.
6 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.